葱、瓜石榴、生姜对食物中毒菌株(大肠杆菌0157:H7和金黄色葡萄球菌)的抑菌效果

G. Mauti
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引用次数: 0

摘要

大肠杆菌0157:H7和金黄色葡萄球菌是臭名昭著的食物中毒细菌,对人体健康有很大影响。本研究测定了大蒜、番石榴、生姜的乙醇、真空液相色谱(VLC)滤液的植物化学成分及其对大肠杆菌0157:H7和金黄色葡萄球菌的抑菌活性。通过室内对照实验,采用琼脂孔扩散法研究了VLC滤液在0.01、0.02、0.04和0.08g/mL剂量下对大肠杆菌0157:H7和金黄色葡萄球菌的抑菌活性,并与标准抗生素进行了比较。琼脂平板上的抑菌带指标进行方差分析(p = 0.01)。植物化学分析表明,苜蓿中含有高浓度的糖苷、甾体、单宁、萜类化合物,而黄酮类化合物缺乏。番石榴根含有高浓度的苷类、甾体、单宁和萜类。其中含有高浓度的生物碱、苷类、黄酮类、甾体和萜类。统计上,0.02 g/mL的铁皮花(12.0 mm)对0.04g/mL的苜蓿(14mm)有显著的抑制作用(p = 0.0049),对0.08g/mL的瓜石榴有较高的抑制指数。0.02g/mL番石榴(8.8mm)对金黄色葡萄球菌的抑制作用优于0.04g/mL番石榴(6.3 mm)。0.08 g/mL的铁皮毒珠对大肠杆菌0157:H7和金黄色葡萄球菌的抑制作用分别为29.3 mm和24.0 mm,对标准的0.04 g/mL的新霉素(阳性对照)的抑制作用显著(p = 0.0067)。本研究表明,牛蒡子的抑菌活性较牛蒡子和番石榴子强,这可能是由于其生物碱和类黄酮含量较高所致。然而,番石榴、番石榴和牛蒡通常作为水果和食品添加剂在人类饮食中使用,因此可以联合使用,以防止大肠杆菌0157:H7和金黄色葡萄球菌及其外毒素引起食物中毒。关键词:葱,抑菌活性,大肠杆菌0157:H7,瓜石榴,金黄色葡萄球菌,生姜
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Antibacterial Potency of Allium sativum, Psidium guajava, Zingiber officinale Roots against the Food Poisoning Strains (Escherichia coli 0157:H7 and Staphylococcus aureus)
Escherichia coli 0157:H7 and Staphylococcus aureus are notorious food poisoning bacteria of great effect on human health. This study determined the phytochemical constituents of ethanolic, vacuum liquid chromatography (VLC) filtrates of Allium sativum (garlic), Psidium guajava (guava), Zingiber officinale (ginger) and their antibacterial activities on E. coli 0157:H7 and S. aureus. In a laboratory-based controlled experiment, the antibacterial and inhibitory activities of the VLC filtrates in doses of 0.01, 0.02, 0.04, and 0.08g/mL were investigated on E. coli 0157:H7 and S. aureus using the agar well diffusion method and compared with a standard antibiotic. The indices of the zone of inhibition on the agar plates were subjected to analysis of variance (p = 0.01). Phytochemical analysis revealed a high concentration of glycosides, steroids, tannins, terpenoids, and the absence of flavonoids in A. sativum. P. guajava root contained a high concentration of glycosides, steroids, tannins, and terpenoids. Z. officinale possessed a high concentration of alkaloids, glycosides, flavonoids, steroids, and terpenoids. Statistically, 0.02 g/mL of Z. officinale (12.0 mm) showed a significant result to 0.04g/mL of A. sativum (14mm) at p = 0.0049 and a higher inhibition index to 0.08g/mL of P. guajava. Inhibition by 0.02g/mL of P. guajava (8.8mm) was advanced than 0.04g/mL of A. sativum (6.3 mm) on S. aureus. Recommendable inhibition of 29.3 mm and 24.0 mm on E. coli 0157:H7 and S. aureus, respectively, were expressed by 0.08 g/mL Z. officinale, which was significant to the standard 0.04 g/mL of Neomycin (Positive control) at p = 0.0067. This study indicated a reliable antibacterial activity by Z. officinale than A. sativum and P. guajava, which might have been due to the high concentration of alkaloids and flavonoids. Nevertheless, A. sativum, P. guajava, and Z. officinale are normally used as fruit and food additives in the human diet, thus can be combined to prevent food poisoning by E. coli 0157:H7 and S. aureus and their exotoxins. Keywords:    Allium sativum, Antibacterial activity, Escherichia coli 0157:H7, Psidium guajava, Staphylococcus aureus, Zingiber officinale
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